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Korean Street Tacos

I ran across this recipe from Gourmet.com that I couldn’t resist making. I wanted to keep them simple so I adapted the recipe to suit my families tastes. These tacos were a snap to make and tasted FANTASTIC! We all loved them. My son couldn’t get enough and it took all of my willpower to stop at two small tacos. This recipe will be one I make again and again. I am always looking for quick, simple, and tasty recipes to make while we are traveling in our motor home – this one is definitely on the list!

Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag. Slice the flank steak, against the grain, into small bite size pieces. Place the meat into the marinade and refrigerator for 2-24 hours.

Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing. Whisk until well combined then set aside to let flavors mingle.

Heat a grill pan over medium high heat. Coat with cooking spray. Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness. Remove from the grill pan and set aside. Pour the marinade into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced a bit. Pour the reduced marinade onto the cooked beef and toss to coat evenly.

Chop the romaine lettuce and the napa cabbage finely. Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste. Toss to coat evenly.

Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up. Place some of the meat into the tortilla followed by the salad. Top with some sriracha sauce. Serve the tacos with lime and eat immediately. Enjoy!

Other Ingredients:

Instructions

Combine the soy sauce, sesame oil, water, mirin, garlic, and sugar together in a large zip lock bag. Slice the flank steak, against the grain, into small bite size pieces. Place the meat into the marinade and refrigerator for 2-24 hours.

Combine the soy sauce, lime juice, sesame oil, and sugar together in a small bowl to make the salad dressing. Whisk until well combined then set aside to let flavors mingle.

Heat a grill pan over medium high heat. Coat with cooking spray. Once the pan is hot, add the flank steak, and cook for 2-3 minutes, stirring often until the meat is cooked to your desired degree of doneness. Remove from the grill pan and set aside. Pour some of the marinade into the grill pan and cook on high for 2-3 minutes until it has boiled and reduced a bit. Pour the reduced marinade onto the cooked beef and toss to coat evenly.

Chop the romaine lettuce and the napa cabbage finely. Toss them together with the green onion, shredded carrots, and cilantro. Drizzle the salad dressing on the salad, to taste. Toss to coat evenly.

Wrap the flour tortillas in a damp towel and cook in the microwave for 30 seconds to warm them up. Place some of the meat into the tortilla followed by the salad. Top with some sriracha sauce. Serve the tacos with lime and eat immediately. Enjoy!

I recently discovered a similar recipe that you make in the slow-cooker . I have to say that the flavrs are addictive! I love that you use flank steak in this recipe, and I can only imagine how much flavor the grilling adds to the meat! I can’t wait to try this, Pam! As always, thanks for sharing your love of amazing food!

These look great Pam and I know my kids would devour them. My daughter is such a meat gal. I just finished serving hot lunch at my son’s school. It was fiesta day and I rolled up 400 burritos and these taco’s still looks good to me, which is surprising because when I work fiesta day, I am usually over mexican food (for at least a day anyway).

I have a Korean friend who cooks delicious dishes. This way I get to know about Korean food. This looks very much flavored. I find sesame oil is a good choice for this recipe. gotta try it soon. Thanks for the recipe 🙂

I definitely recommend this recipe. I made them over the weekend and my husband and daughter LOVED, LOVED, LOVED them. The only thing I did different is I used chicken – and only because that is the meat I had on hand….. I will definitely try it with flank steak next time. My husband said, “We must have these again.” Thank you so much!
Stacey

I tried these tonight. They were super fast, easy and delicious and used foods we had on hand. I marinated and cooked the steak whole then sliced it and tossed it in the reduced marinade just before assembling the tacos. It was a hit at my house.

This recipe is fantastic (found it through Pinterest). It has become a staple meal in our house. We use it for lettuce wraps and have yet to be disappointed. Have even cooked for guests. Thank you for sharing!!

I know I’m a bit late to the party but I made these Monday for dinner. WOW! The whole family loved them so much I’m going to make it again tonight using chicken thighs, reduce the marinate a bit, serve over white rice and voila! Korean Chicken Bowls.

What a simple and delicious dish! Marinating a long time is definitely the key….my meat went for 20 hours and it was super tender. I was really short on time so I used a bag of cole slaw instead of the cabbage/carrots/romaine, and it worked great. Fantastic recipe that’s going in the box!